Mojo Picon

7 to 10 dried guajillo chiles
 (stems and seeds removed) 
1 head garlic (chopped) 
1 to 2 tsp sea salt 
1 tsp cumin seeds (lightly toasted) 
1/2 C dry white wine 
1/2 C extra virgin olive oil 
1 Tbsp ground paprika 

Put the chiles in a bowl, 
cover with hot water; 
and let them steep for 20 minutes to soften. 
Drain the chiles, put them in a mortar or blender, 
then mash or blend them with the garlic, salt, 
and cumin to a coarse paste. 
Stir in the wine and add the oil and paprika.